Peach Oatmeal Bread

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Yields one 9 x 5-inch loaf, 16 servings.

2 cups (12 ounces) peeled, sliced peaches; thawed if using frozen slices, well drained if using canned
2 cups (8 ounces) whole wheat flour, traditional or whole white wheat
¾ cup (3 and 1/8 ounces) unbleached bread flour
½ cup (3 and ½ ounces) granulated sugar
½ cup (3 and ¾ ounces) packed light or brown sugar
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 cup (3 and ½ ounces) old fashioned rolled oats
2 large eggs
1 cup (8 ounces) milk
¼ cup vegetable oil
¼ teaspoon almond extract
Directions
1. Pour the batter into the prepared pan. Bake for one hour. Test the loaf for doneness; if a toothpick inserted in the center doesnt come out clean, cover the top of the bread with foil and bake for 10 minutes. Remove from the oven and cool in the pan for 15 minutes. After 15 minutes, run a table knife around the edges of the loaf to make sure its not sticking, then turn it out of the pan and return it to the rack to cool completely before slicing.

2. Pour the batter into the prepared pan. Bake for one hour. Test the loaf for doneness; if a toothpick inserted in the center doesnt come out clean, cover the top of the bread with foil and bake for 10 minutes. Remove from the oven and cool in the pan for 15 minutes. After 15 minutes, run a table knife around the edges of the loaf to make sure its not sticking, then turn it out of the pan and return it to the rack to cool completely before slicing.

 




Matriarchy

Member since Sep 2007

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